Photo: Pille R. Priske
Estimated Nutrition (whole recipe, rough)
759
Calories
36g
Protein
40g
Fat
61g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Milk | 1 cup (244ml) whole | 149 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Swiss Cheese | 1 oz (28g) | 108 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 3 cups cooked brown rice
- 1 2/3 cups hot milk
- 1/2 cup butter, cut into small pieces
- 4 ounces Parmesan cheese, freshly grated
- 4 ounces Swiss cheese, grated
- 6 eggs, separated
- Salt and pepper to taste
- =
Directions
1
Preheat oven to 350 degrees. In large bowl, combine rice with milk, butter, Parmesan and Swiss cheeses; set aside. Beat egg whites until stiff in large bowl. Beat egg yolks in small bowl and add to cooled rice mixture. Gently fold egg whites into rice mixture and pour into a lightly-greased 2-quart soufflé dish. Bake on middle rack in preheated oven 30 minutes; increase heat to 450 degrees for an additional 8 to 10 minutes, or until top is golden brown.
Recipe sourced from
fandom